• 4 Ratings

Gluten free snacks CAN be delicious--these rosemary roasted nuts are proof! We like to make these herb-roasted nuts with almonds, walnuts, and pumpkin seeds, but feel free to use any combination you like.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°F. In a 15x10x1-inch baking pan combine almonds, walnuts, and pumpkin seeds. Bake about 12 minutes or until toasted, stirring once.

Instructions Checklist
  • In a small bowl combine rosemary, brown sugar, salt, and cayenne pepper. Stir in melted butter. Drizzle butter mixture over warm nuts; toss to coat. Serve warm or at room temperature. Store in an airtight container for up to 3 days.

Nutrition Facts

177 calories; 15 g total fat; 2 g saturated fat; 4 g polyunsaturated fat; 2 g monounsaturated fat; 2 mg cholesterol; 60 mg sodium. 89 mg potassium; 5 g carbohydrates; 2 g fiber; 1 g sugar; 6 g protein; 0 g trans fatty acid; 49 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 12 mcg folate; 0 mcg vitamin b12; 50 mg calcium; 2 mg iron;


4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1